Emeril's Braised Chicken, Savoy Cabbage, and Heirloom Apples in Vermont Hard Cider
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Planet Green, Team. "Emeril\u0027s Braised Chicken, Savoy Cabbage, and Heirloom Apples in Vermont Hard Cider" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/emerils-braised-chicken-savoy-cabbage-recipe.htm> 24 May 2012.
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Planet Green
YIELD 4 to 6 servings
INGREDIENTS
| 2 tablespoons | olive oil |
| 1 | whole chicken cut into quarters |
| 1 teaspoon | salt |
| 1/2 teaspoon | freshly ground black pepper |
| 4 ounces | thick cut apple smoked bacon |
| 3 | shallots, thinly sliced |
| 1 | small head Savoy cabbage leaves separated and cut into quarters |
| 1 | apple, local variety, cored and diced |
| 1 | sprig rosemary |
| 1 | sprig thyme |
| 1 | sprig oregano |
| 1 | sprig parsley |
| 5 | juniper berries |
| 1/2 teaspoon | mustard seeds |
| 1/2 teaspoon | black peppercorns |
| 2 cups | Vermont hard cider |
| 1 cup | chicken stock |
| 1 1/2 tablespoons | whole grain mustard |
| 2 tablespoons | crème fraiche, optional |
PREPARATION:
Method:
- Preheat oven to 400 degrees F. Heat a large Dutch oven over medium high heat and when hot, add olive oil. Season the chicken with salt and pepper; brown the chicken quarters on one side, about 3 to 5 minutes. Turn and cook for 2 to 3 minutes longer. Transfer chicken to a plate. Reduce the heat to medium, add bacon and shallots to the pan and cook for 3 minutes before adding the cabbage and apple. Continue to cook for 3 minutes longer.
- Using a piece of cheesecloth, make a sachet with the rosemary, thyme, oregano, parsley, juniper, mustard seeds and black peppercorns. Add the sachet to the pan. Transfer the chicken back to the pan and add the hard cider and chicken stock. Cover, bring to a boil over medium high heat and place in the oven. Braise for 40 minutes. Remove the pan from the oven, stir in the whole grain mustard and crème fraiche if you are using it. Remove and discard the sachet. Serve immediately.
Editor's Note: Look for organic chicken and organic, locally-grown vegetables and herbs—try at your localfarmers market.
This recipe appears in:
Cider
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